These breakfast biscuit sandwiches are everything you want in a weekend morning: warm, buttery biscuits loaded with savory sausage (or crispy bacon), fluffy scrambled eggs, and a slice of melty cheese. They come together in about 30 minutes, and they freeze beautifully for grab-and-go breakfasts all week.
Table of Contents
If you love biscuits for breakfast, try this Breakfast Casserole with Biscuits or classic Biscuits and Sausage Gravy, too.
Before You Get Started
- Pick the right biscuits. Homemade biscuits are always the best option if you have the time (try Aunt Bee’s 3-Ingredient Biscuit Recipe or these Flaky Biscuits for a perfect base). Refrigerated canned biscuits (like Pillsbury Grands) work great for a quicker route, and frozen biscuits are solid too. Just make sure whatever you use, the biscuits are sturdy enough and large enough to hold the fillings without falling apart.
- Don’t overcook the eggs. Pull them off the heat while they’re still slightly soft and glossy. They’ll continue cooking from residual heat, and you want them fluffy and tender inside the sandwich, not dry or rubbery.
- Use a cheese that melts well. American, cheddar, and Colby-Jack all melt beautifully. Swiss works too if you prefer something lighter. Avoid anything too firm or crumbly since you want that melty, gooey layer holding everything together.
How to Make Breakfast Biscuit Sandwiches
These sandwiches come together in four easy steps, and the whole process takes about 30 minutes from start to finish. Here’s how to make them:
Step 1: Bake the Biscuits
Start by baking your biscuits according to the recipe or package directions. This step takes the longest, so you’ll want to get them going first before moving on to the other components.
Once you pull the biscuits out of the oven, keep them warm by tenting them with a towel or keeping them in the oven (with the heat turned off) until you’re ready to assemble.
** Tip: Once you put the biscuits in the oven, use that baking time to cook the sausage (or bacon) and eggs. This way everything finishes at roughly the same time.
Step 2: Cook the Sausage (or Bacon)
Cook the sausage patties in a large skillet over medium heat until they’re browned and cooked through. I like frozen chicken and maple sausage patties that come fully cooked, so they just need to warm through in the skillet (another great shortcut).
Transfer the sausage to a paper towel-lined plate to drain.
If you’re using bacon instead of sausage, cook the bacon in a skillet or on a sheet pan in the oven until it’s crispy. If you’re making a big batch, the oven method (400°F for 15-18 minutes) is easier.
** Tip: Don’t be tempted to press down on the sausage patties while they’re cooking (this keeps them juicy).
Step 3: Scramble the Eggs
In a separate bowl, whisk together the eggs with milk, salt, and pepper.
Melt butter in a nonstick skillet over medium-low heat. Cook the eggs gently, stirring often, just until they’re soft and set (about 3-4 minutes).
Remove the eggs from the heat while they’re still slightly glossy (they’ll keep cooking from the residual heat).
** Tip: Use medium-low heat and stir gently for the fluffiest eggs. High heat makes them rubbery.
** Big Batch Option: For a big batch of eggs or to meal-prep a lot of sandwiches at once, you can bake eggs in a greased muffin tin (350°F for about 15 minutes) to get uniform rounds that fit perfectly on biscuits.
Step 4: Assemble the Sandwiches
Split the biscuits in half horizontally. Starting with the bottom of a biscuit, layer the ingredients in the following order: a sausage patty (or bacon), scrambled eggs, a cheese slice, and then the top of the biscuit.
** Tip: Tear or fold the cheese slices to fit the size of your biscuits, if necessary.
** Tip: Add any optional condiments before the fillings. A drizzle of honey, a dash of hot sauce, or a thin layer of mayo on the biscuit gives every bite flavor. Our favorites are jam (like raspberry, strawberry, or apricot) or a drizzle of maple syrup for that great sweet-and-savory flavor combo.
If the cheese doesn’t melt enough from the heat of the fillings, wrap the sandwiches loosely in foil for a minute or microwave them for 10-15 seconds.
Variations
- Protein swaps: Bacon, turkey sausage, ham slices, or skip the meat entirely for a vegetarian version with just egg and cheese.
- Egg options: We typically opt for the classic scrambled eggs shown here, but fried eggs (over-easy for a runny yolk) or oven-baked eggs in a muffin tin for uniform rounds are also great. Try these Western Omelet Egg Muffins in your sandwiches, too!
- Biscuit twist: For something a little different, try Cheddar Chive Bacon Biscuits as the base. They give the sandwiches great flavor, and they pair well with eggs.
Storage, Freezing, and Make-Ahead
Storage: Wrap individually in foil or plastic wrap. Refrigerate for up to 3-4 days.
Freezing: Wrap each sandwich tightly in foil, then place in a freezer-safe bag or container. Freeze for up to 2 months. Tip: let sandwiches cool completely before wrapping to prevent sogginess from condensation.
Make-ahead assembly: You can fully assemble, wrap, and freeze these sandwiches for easy grab-and-go breakfasts. This is what makes them great for meal prep.
Reheating from fridge: Unwrap foil, wrap in a damp paper towel, and microwave for 30-60 seconds until warmed through. Or rewrap in foil and warm in a 350°F oven for about 10-15 minutes.
Reheating from frozen: Remove plastic wrap if used, keep in foil, and bake at 350°F for 20-25 minutes. Or microwave (unwrapped, with a damp paper towel) for 1-2 minutes, flipping halfway (this is our preferred method for convenience on busy mornings). Air fryer at 350°F for 5-8 minutes also works well. Just keep a close eye on it so that your biscuit doesn’t burn before the filling is warm.
⇢ For the best freezer results, slightly undercook the eggs. They’ll finish cooking when you reheat, so they stay fluffy instead of drying out. Sturdy biscuits hold up best for freezing, too.
Frequently Asked Questions
Can you make breakfast biscuit sandwiches ahead and freeze them?
Yes! Assemble the sandwiches as instructed, let them cool completely, and then wrap in foil. They keep well in the freezer for up to 2 months. To reheat directly from frozen, bake in foil at 350°F for 20-25 minutes; microwave in a damp paper towel for 1-2 minutes; or air fry for 5-8 minutes.
How do you reheat breakfast biscuit sandwiches?
We love the microwave method because it’s quickest, but the oven will give you the best texture and the most even heating. If using the microwave, wrap in a damp paper towel to keep the biscuits from drying out. If reheating from frozen (instead of from the fridge), see the instructions above regarding timing.
Can you use canned or frozen biscuits for breakfast sandwiches?
Yes to both! Canned (like Pillsbury Grands) are a great shortcut. Frozen biscuits work well too (we like Pillsbury and Mary B’s brands). Just make sure you’re choosing large, sturdy, flaky style biscuits that hold up to the fillings.
Can you use bacon instead of sausage?
Yep, bacon works great as an equal swap. Cook it until it’s crispy. You can also do a combination of both sausage and bacon, or try turkey bacon, turkey sausage, or chicken sausage for lighter options.
Can you make breakfast biscuit sandwiches without eggs?
Absolutely! This is how my boys actually prefer them! Skip the eggs and focus on sausage/bacon and cheese, or use a different protein (like fried chicken nuggets). The sandwich still works well.
More Easy Breakfast Recipes
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Watch How to Make It
Breakfast Biscuit Sandwiches
Equipment
Ingredients
- 6 baked biscuits (homemade or store-bought) (refrigerated or frozen, baked according to package directions)
- 6 breakfast sausage patties (pork, turkey, or chicken) or 12 slices bacon
- 6 large eggs
- ¼ cup milk or half-and-half
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon butter
- 6 slices cheese (cheddar, American, Colby-Jack, or Swiss)
- Optional Extras: hot sauce, honey, maple syrup, jam, mayo, or mustard
Instructions
- Bake the biscuits. Prepare and bake the biscuits according to your recipe or package directions. Keep them warm and set aside.
- Cook the sausage (or bacon). In a large skillet over medium heat, cook the sausage patties until browned and cooked through, about 4-5 minutes per side (follow your package directions). Transfer to a paper towel-lined plate. If using bacon, cook until crispy in a skillet or on a sheet pan in the oven at 400°F for about 15-18 minutes.
- Scramble the eggs. Whisk together the eggs, milk, salt, and pepper. Melt butter in a nonstick skillet over medium-low heat. Add egg mixture and cook gently, stirring often, until soft and just set, about 3 minutes. Remove from the heat while the eggs are still slightly glossy (they'll continue to set from residual heat).
- Assemble the sandwiches. Split each biscuit in half. Spread an optional condiment on the biscuit halves if desired (such as a drizzle of honey, a dash of hot sauce, or a thin layer of mayo). Layer the bottom half with a sausage patty (or 2 slices of bacon), a portion of scrambled eggs, and a slice of cheese (tear or fold the cheese to fit if needed). Place the top biscuit half on top.
- Serve warm. Serve immediately, or let the heat from the eggs melt the cheese for a minute or two before eating. If the cheese doesn't melt enough, wrap the sandwich loosely in foil for a minute or pop it in the microwave for 10-15 seconds.
Notes
- Biscuit options: Homemade buttermilk biscuits are the best base, but refrigerated canned biscuits (like Pillsbury Grands) and frozen biscuits both work well. Choose a sturdy, flaky biscuit that will hold up to the fillings.
- Bacon option: Swap sausage patties for 2 slices of crispy bacon per sandwich. Cook bacon in a skillet or on a sheet pan in the oven at 400°F for 15-18 minutes.
- Don’t overcook the eggs. Remove them from heat while slightly soft and glossy. They’ll finish cooking from residual heat and stay fluffy in the sandwich.
- Cheese that melts best: American, cheddar, and Colby-Jack all melt well. Pepper jack adds a little heat. Avoid firm or crumbly cheeses.
- Condiment ideas: Honey, hot sauce, mayo, maple syrup, jam, mustard, or pepper jelly. Add to the biscuit before layering the fillings.
- Egg alternatives: Use fried eggs (over-easy for a runny yolk) or bake eggs in a greased muffin tin at 350°F for about 15 minutes for uniform rounds that are great for batch prep.
- Batch cooking: Cook all sausage/bacon at once, scramble a big batch of eggs, and set up an assembly line. Great for feeding a crowd or prepping a freezer stash.
- To store: Wrap sandwiches individually in foil or plastic wrap. Refrigerate for up to 3-4 days.
- To freeze: Let sandwiches cool completely, then wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 2 months. Slightly undercook the eggs before freezing so they stay fluffy when reheated.
- To reheat from fridge: Microwave wrapped in a damp paper towel for 30-60 seconds, or rewrap in foil and warm in a 350°F oven for 10-15 minutes.
- To reheat from frozen: Bake in foil at 350°F for 20-25 minutes, or microwave with a damp paper towel for 1-2 minutes (flipping halfway). Air fryer at 350°F for 5-8 minutes also works well.
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